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Sprouted Overnight French Toast Casserole 🍯🥞🍌
A breakfast Overnight French Toast Casserole recipe that will make your life SO much easier, and more enjoyable this holiday season.
Throw your ingredients together the night before, then set it in the fridge; pop it into your oven the next morning while you relax and sip your coffee by the fire – enjoying all the good stuff…
“MAGICALLY” a delicious, sweet aroma will fill your house, and Breakfast is READY!
Makes about 8 servings
Ingredients:
- 8 slices Ezekiel, or Food for Life GF sprouted bread, cut in half diagonally
- 1-1/2 cups unsweetened almond milk, coconut milk, or any milk of choice
- 8 large eggs
- 1/4 cup pure maple syrup or raw honey
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1 Tbsp pure vanilla extract
- 1/4 tsp sea salt
- 1/2 cup chopped raw pecans or walnuts
- 2 medium bananas, sliced
- 1/2 Tbsp unrefined virgin coconut oil or melted ghee, to grease your pan
Instructions:
Grease an 8 x 10 inch baking dish with ghee or coconut oil.
In a large mixing bowl, whisk: milk, eggs, maple syrup/honey, cinnamon, nutmeg, cloves, vanilla, and sea salt.
Spread bread evenly, and nicely into your greased baking dish.
Pour your milk mixture all over the bread and lightly shake to ensure that all pieces of bread are submerged.
Cover your dish tightly with cling wrap and refrigerate overnight.
The next morning, when ready to bake, preheat your oven to 350 degrees f.
Remove the dish from the refrigerator.
Sprinkle chopped pecans and arrange sliced bananas on top (this step can be done the night before, but I’ve found the bananas look better when added immediately before baking).
Cover with foil and bake for 15-20 minutes.
Uncover and continue to bake for about 10 minutes more, or until the top is golden brown.
Make sure that no liquid seeps out of your toasts when lightly pressed. Serve hot with a tiny drizzle of raw honey or pure maple syrup.
Enjoy!
❤Rachel
Ingredients
- 8 slices Ezekiel, or Food for Life GF sprouted bread, cut in half diagonally
- 1-1/2 cups unsweetened almond milk, coconut milk, or any milk of choice
- 8 large eggs
- 1/4 cup pure maple syrup or raw honey
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1 Tbsp pure vanilla extract
- 1/4 tsp sea salt
- 1/2 cup chopped raw pecans or walnuts
- 2 medium bananas, sliced
- 1/2 Tbsp unrefined virgin coconut oil or melted ghee, to grease your pan
Instructions
- Grease an 8 x 10 inch baking dish with ghee or coconut oil.
- In a large mixing bowl, whisk: milk, eggs, maple syrup/honey, cinnamon, nutmeg, cloves, vanilla, and sea salt.
- Spread bread evenly, and nicely into your greased baking dish.
- Pour your milk mixture all over the bread and lightly shake to ensure that all pieces of bread are submerged.
- Cover your dish tightly with cling wrap and refrigerate overnight.
- The next morning, when ready to bake, preheat your oven to 350 degrees f.
- Remove the dish from the refrigerator.
- Sprinkle chopped pecans and arrange sliced bananas on top (this step can be done the night before, but I've found the bananas look better when added immediately before baking). Cover with foil and bake for 15-20 minutes. Uncover and continue to bake for about 10 minutes more, or until the top is golden-brown. Make sure that no liquid seeps out of your toasts when lightly pressed.
- Serve hot with a tiny drizzle of raw honey or pure maple syrup.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 8 slices Ezekiel, or Food for Life GF sprouted bread, cut in half diagonally
- 1-1/2 cups unsweetened almond milk, coconut milk, or any milk of choice
- 8 large eggs
- 1/4 cup pure maple syrup or raw honey
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1 Tbsp pure vanilla extract
- 1/4 tsp sea salt
- 1/2 cup chopped raw pecans or walnuts
- 2 medium bananas, sliced
- 1/2 Tbsp unrefined virgin coconut oil or melted ghee, to grease your pan
Instructions
- Grease an 8 x 10 inch baking dish with ghee or coconut oil.
- In a large mixing bowl, whisk: milk, eggs, maple syrup/honey, cinnamon, nutmeg, cloves, vanilla, and sea salt.
- Spread bread evenly, and nicely into your greased baking dish.
- Pour your milk mixture all over the bread and lightly shake to ensure that all pieces of bread are submerged.
- Cover your dish tightly with cling wrap and refrigerate overnight.
- The next morning, when ready to bake, preheat your oven to 350 degrees f.
- Remove the dish from the refrigerator.
- Sprinkle chopped pecans and arrange sliced bananas on top (this step can be done the night before, but I've found the bananas look better when added immediately before baking). Cover with foil and bake for 15-20 minutes. Uncover and continue to bake for about 10 minutes more, or until the top is golden-brown. Make sure that no liquid seeps out of your toasts when lightly pressed.
- Serve hot with a tiny drizzle of raw honey or pure maple syrup.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com
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